This is a simple and very easy recipe for homemade mayonnaise. Mayonnaise is sometimes also just known as mayo and is often used as a condiment or as spread in a sandwich. This homemade mayo only contains 4 different ingredients, it is easy to make and we think that the taste is so much better compared to the mayonnaise you can find at the grocery store – especially, if you are used to eat the cheaper brands.
A typical mayonnaise is based on eggs and oil. However, in some countries different extra ingredients are added. In France mustard is sometimes added which gives the mayonnaise a stronger and more yellow color. We personally prefer the completely white and very simple version based on fresh eggs and tasteless oil. Especially the oil can make a difference. We normally use tasteless oil like sunflower oil. However, at some places the mayonnaise is based on olive oil which gives it a special, but still great, taste.
This serving is not particular large but it can easily be doubled if you like. We normally only make one serving which gives about 2 dl (1 cup) of mayonnaise. This way we only make the mayonnaise when we need it and avoid having a large amount which maybe will turn bad.
We always use our stick blender to make mayonnaise – It is easy to use and it is less likely that the mayonnaise will separate compared using a whisk. We always use fresh organic eggs. However, you can also use pasteurized eggs if you are worried about salmonella. Salmonella is a bad bacteria which have had a lot of focus in Denmark the past decade. However, today the production of eggs are done in a very strict and controlled environment and the problem is almost not existing anymore.
about 2 dl (1 cup)
Preparation time: 5 minutes
1 egg yolk
1/2 egg white (optional)
1.5 dl (2/3 cup) tasteless oil (like sunflower oil)
1/2 tsp lemon juice
pinch of salt
1. Pour the egg yolk (optional: and 1/2 egg white) in a small pitcher or bowl.
2. Add a pinch of salt and lemon juice.
3. Use a stick blender (immersion blender) to mix it together.
4. Add the oil slowly and step wise while blending. It is important that the oil is added step wise, especially in the beginning – otherwise the mayonnaise will separate.
5. Continue adding the oil slowly until all the oil is nicely mixed with the egg yolk. Then the mayonnaise is done.
Tip: If you do not eat the mayonnaise right away; store it in a sealed glass which has been cleaned with boiling water.